| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 7 | c | Sugar |
| 3 | c | Cranberry juice |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1 | c | Good port wine |
| 6 | oz | Liquid pectin |
INSTRUCTIONS
Just found a port wine jelly recipe in the cookbook "CRANBROOK REFLECTIONS". Combine sugar, cranberry juice, ground cinnamon, and ground cloves in a heavy, large saucepan. Bring to a boil, stirring frequently. Remove from heat; stir in wine and pectin. Skim off foam with a metal spoon. Quickly pour jelly into hot sterilized jars, leaving a half-inch headspace. Seal at once with a thin; layer of paraffin. Cover with lids. Makes 9 half-pint jars. (I process my jellies in boiling water for 20 minutes, using the Ball lids that seal. I don't use paraffin.) Pat H. Posted to EAT-L Digest by Pat Hogberg <DHOGBERG@ALPHA.ALBION.EDU> on Aug 29, 1997
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